Empty My Fridge
The EASIEST Potato Salad | "No Mayo" Potato Salad with Oil & Vinegar
Ingredients
- Potato1 ½ lb
- Extra virgin olive oil3 tbsp
- Sherry vinegar1 tbsp
- Red onion · chopped½ cups
- Garlic2 cloves
- Parsley · chopped¼ cups
- Salt
- Black pepper
Instructions
- Peel the potatoes, cut them into bite-sized pieces about 2 cm (3/4 inch) thick, and put them in a stockpot in a single layer. Add just enough water to cover, salt generously, and bring to a boil over high heat.
- In a large bowl, whisk the olive oil with the sherry vinegar. Add the red onion, grated garlic and parsley, season with salt and pepper, and whisk again. Set aside.
- Cook the potatoes for about 15 to 20 minutes, until just cooked through but still firm; a toothpick should slide in with slight resistance. Remove from the heat, drain, rinse under cold water and shake off excess water.
- Add the warm potatoes to the dressing, season lightly with salt and pepper, and toss gently until coated. Serve at room temperature or chilled.
Summarized from Spain on a Fork's video. Watch it for the details.
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